About Almonds
Almonds (Prunus dulcis) have been cultivated in Persia for thousands of years. Both whole and ground forms feature prominently in Persian cuisine, particularly in sweets and celebratory rice dishes.
Sweet vs Bitter Almonds
Sweet Almonds (بادام شیرین)
- •Used for eating and most cooking
- •Mild, pleasant flavor
- •Safe to eat raw
Bitter Almonds (بادام تلخ)
- •Used in tiny amounts for flavoring
- •Contains amygdalin
- •Must be cooked, used sparingly
- •Adds distinctive almond flavor
Culinary Uses
Persian Sweets
- •Marzipan (toot)
- •Almond cookies
- •Sohan (saffron brittle)
- •Halva
Rice Dishes
- •Slivered almonds in morassa polo
- •Shirin polo (sweet rice)
- •Wedding rice dishes
Beverages
- •Almond milk (shir-e badam)
- •Sharbat (sweet drinks)
Ajil
Mixed with other nuts and dried fruits for the traditional snack platter.
Preparation Methods
Blanching
- •Pour boiling water over almonds
- •Let sit 1-2 minutes
- •Drain and slip off skins
- •Dry before using
Slivering
Cut blanched almonds lengthwise into thin strips for garnishing.
Toasting
Toast in dry pan or low oven for enhanced flavor in savory dishes.
Green Almonds (چاقاله بادام)
A Persian delicacy — unripe almonds eaten whole in spring, including the fuzzy green hull. Dipped in salt, they're tart and crunchy.
Storage
- •Cool, dark place for short term
- •Refrigerate for months
- •Freeze for up to a year
- •Keep away from strong odors
Tips
- •Blanch for elegant white appearance
- •Toast for deeper flavor
- •Slice thin for delicate garnish